VEGAN SPAGHETTI AND (BEYOND) MEATBALLS
Plant-based "meatballs" made with Beyond Meat's® Beyond Beef® are served with a slow-simmered tomato sauce for a hearty and satisfying vegan meal.
Provided by fabeveryday
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Dice tomatoes and return them to the can with their juice.
- Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and saute, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
- Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
- Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti.
Nutrition Facts : Calories 692 calories, Carbohydrate 85.9 g, Fat 21.5 g, Fiber 8.4 g, Protein 14.2 g, SaturatedFat 2.2 g, Sodium 1815.4 mg, Sugar 10.6 g
BEYOND BEEF® VEGAN MEATBALLS
These plant-based meatballs with spinach, nutritional yeast, and vegan bread crumbs deliver lots of flavor. We like more of a crunchy, dry meatball so these are baked in the oven without sauce but they can be simmered on the stovetop in marinara sauce, as well. Store cooked meatballs in an airtight container in the freezer for up to 2 months.
Provided by jaybu
Categories Main Dish Recipes Meatball Recipes
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Combine frozen spinach and water in a 1-quart microwave-safe casserole dish. Cover and microwave on high for 5 minutes, stirring halfway through the cooking time. Break up any clumps with a fork and cook for 1 more minute. Transfer to a colander to drain. When cool enough to handle, squeeze small handfuls of spinach to release remaining water and place spinach in a large mixing bowl.
- Add Beyond Beef®, nutritional yeast, bread crumbs, tomato paste, minced garlic, oregano, basil, onion powder, salt, and pepper to the spinach. Mix with your hands until all ingredients are thoroughly combined. Roll into 1 1/4-inch diameter meatballs.
- Preheat oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
- Heat 1 tablespoon olive oil over medium heat in a large Dutch oven. Working in batches, add about 12 meatballs and cook, turning often and being careful not to burn, until browned on all sides, about 5 to 7 minutes. Transfer meatballs to the prepared baking sheet, and repeat with remaining batches.
- Bake in the preheated oven until heated through, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 410.6 calories, Carbohydrate 18.5 g, Fat 26.1 g, Fiber 5.3 g, Protein 29.2 g, SaturatedFat 7.1 g, Sodium 704.5 mg, Sugar 2 g
MEATLESS MEATBALLS IN MARINARA SAUCE
These "meatballs" use plant-based ground meat, and a combination of onions, garlic and tamari give them a satisfying chew and robust flavor. Because there's no egg for binding, these are slightly more delicate than other meatballs, so use a light touch when shaping them, and make sure the mixture is very cold. Serve them on their own, covered in marinara sauce, or stuff them into hero rolls for sandwiches. They are also excellent over spaghetti.
Provided by Melissa Clark
Categories weekday, meatballs, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine bread crumbs, onion, parsley, garlic, tamari, salt, pepper, oregano and red-pepper flakes, if using, and mix well. Add plant-based beef, and blend with your hands until well mixed. Cover mixture and chill for at least an hour or up to 24 hours. (It's easiest to form the meatballs when the mixture is very cold.)
- Heat the broiler. Form 28 meatballs, each about 1 1/4 inches in diameter. Transfer meatballs to one or two rimmed baking sheets, and drizzle with olive oil.
- Broil meatballs until golden and firm, 7 to 10 minutes. Meanwhile, heat marinara sauce in a pot. Serve meatballs with sauce on top, showered with cheese if you like and drizzled with a little more olive oil.
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